|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Golden seedless raisins||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Melted butter||1 Tablespoon|
|Fine dry bread crumbs||3 Tablespoon|
|Whole blanched almonds||1 Tablespoon|
Soften yeast in warm water.
Cool milk to lukewarm.
In mixing bowl, cream butter and sugar till light; add eggs, one at a time, beating after each.
Add yeast and milk.
Sift together flour and salt; add to creamed mixture.
Beat at medium speed on mixer till smooth, 2 minutes.
Stir in raisins and lemon peel.
Cover: let rise till double (2 hours).
Meanwhile prepare a 1 1/2-quart Turk's Head Mold: Brush liberally with butter: sprinkle with bread crumbs, coating well.
Arrange almonds in a design in bottom of mold.
Stir down batter; spoon carefully into mold.
Let rise till almost double (1 hour).
Bake at 350° for 25 minutes or till done.
Cool 10 minutes.
Serving size: Complete recipe
Calories 2758 Calories from Fat 747
% Daily Value*
Total Fat 84 g129.7%
Saturated Fat 43.4 g216.8%
Trans Fat 0 g
Cholesterol 587.5 mg195.8%
Sodium 2491.1 mg103.8%
Total Carbohydrates 439 g146.2%
Dietary Fiber 17.4 g69.8%
Sugars 162.2 g
Protein 63 g126%
Vitamin A 47.7% Vitamin C 10.8%
Calcium 38% Iron 112.6%
*Based on a 2000 Calorie diet